Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole

4.5 of 5 (427)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 269.9
  • Total Fat: 5.1 g
  • Cholesterol: 79.3 mg
  • Sodium: 546.4 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 34.4 g

View full nutritional breakdown of Mexican Chicken and Rice Casserole calories by ingredient


Introduction

This is a family favorite! This is a family favorite!
Number of Servings: 12

Ingredients

    1 can fat free cream mushroom soup
    1 can fat free cream chicken soup
    2 cans water
    1 can black beans, drained and rinsed
    1 can Rotel diced tomatoes with chilies
    1 1/2 c instant rice
    1 pkg taco seasoning
    cilantro and green onions chopped (optional)
    3 pounds frozen boneless, skinless chicken breasts (6 breasts)
    1 cup shredded cheddar cheese

Tips

Also good with light sour cream!


Directions

Preheat the oven to 350.
Coat a 13x9 inch glass casserole dish with cooking spray
In a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish.
Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.
Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions.
Cover with foil and bake for 1 hour, 40 minutes.
Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.


Member Ratings For This Recipe


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    Very Good
    153 of 153 people found this review helpful
    This recipe is pretty good! Instead of using pre-packaged taco seasoning, I used my homemade version that doesn't use salt.

    1 tbsp. chili powder
    1 tsp. each of the following:
    garlic powder, oregano, cumin, paprika, crushed red pepper flakes
    1/2 tsp. of pepper
    - 5/3/09


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    Incredible!
    51 of 52 people found this review helpful
    Well I just kind of did what I thought, cooked the rice first, and used 4 chicken breasts, it was AMAZING! My boyfriend loved it and woke up in the middle of the night STILL talking about it! great recipe will make over and over and over again!! I also added corn with red peppers. MMMM - 4/14/09


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    Incredible!
    24 of 24 people found this review helpful
    I made this in the slow-cooker (low for 5 hours, probably high 2-3) but made sure to thaw the breasts out first, halved the water. It turned out delicious! I also followed ASHFRESH's suggestion and added corn w/peppers. Just a warning, if you cook the rice all the way it may turn out mushy. - 4/20/09


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    Incredible!
    22 of 22 people found this review helpful
    We made this tonite and it is very good. We followed the recipe but used brown minute rice and it turned out great. A definite staple in our cookbook now. - 4/21/09


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    Incredible!
    21 of 21 people found this review helpful
    This was FABULOUS! I used raw Basmati rice and only cooked it for 1hr 15mins - it came out PERFECTLY! We also ate it in "La Tortilla Factory" Tortillas...My husband and I loved it and we gave left overs to the neighbors, who asked for the recipe! WELL DONE!!!! AWESOME, AWESOME MEAL!!! - 4/22/09


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    Very Good
    18 of 18 people found this review helpful
    Made this last night...yum. I'm having a hard time believing this is only 240 calories. Serving size would be helpful. I used chicken that was not frozen, and uncooked brown rice. I baked at 375 for 60 minutes. It helps to make sure the rice is covered by the soup. Will make again. - 1/28/10


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    17 of 17 people found this review helpful
    made this tonight and it was very good although, I didn't precook the rice and it was not all the way done. Very good flavor and definetly will make it again, but will adjust so that the rice will come out! - 4/15/09

    Reply from DANITHOM25 (4/16/09)
    I use enough chicken to cover the casserole...usually 5-6 depending on size. For the nutrition values, I used 6.



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    16 of 16 people found this review helpful
    This was DELICIOUS!!! After it was finished cooking, I shredded the chicken and stirred the entire casserole before I sprinkled on a little cheese and baked for another 15 minutes. - 4/7/10


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    Very Good
    14 of 14 people found this review helpful
    This is really tasty and lo and behold my whole family will eat it!! It's so easy to make and throw in the oven in a pinch. I left out the cilantro, green onions, and cheese and it was still delicious. The only other thing was that I found the rice cooks better when stirred in with the soups. - 5/14/09


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    11 of 11 people found this review helpful
    This is by far the BEST recipe from SP that I have made to date! - 4/26/09


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    Incredible!
    8 of 9 people found this review helpful
    I made this recipe for dinner tonight and not only was it delicious, but it was SO easy. Plus my boys LOVED it! - 4/15/09


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    Incredible!
    6 of 6 people found this review helpful
    This was an amazing meal! I made it for my husband and myself, and we have plenty leftover. He was very impressed with me. My favorite part was that you cook the chicken from frozen! I popped it in the oven and worked out while it cooked. PERFECT! - 4/24/09


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    Very Good
    4 of 4 people found this review helpful
    Just made this the other night. It was really good. I have a big family..and everyone loved it. It's a new dish on our menu!! - 4/24/09


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    Incredible!
    3 of 3 people found this review helpful
    Holy wow!! So good! The dish is so easy to throw together too, it made for a perfect Sunday night meal since there was so little prep. I also added frozen corn and when I added the cheese, I also added crushed up plain tortilla chips. The chips help to give it a crunch since the dish is mostly soft. - 2/23/14


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    Incredible!
    3 of 3 people found this review helpful
    Really tasted good and it was easy to make. I used 5 chicken breasts, and it made enough for dinner for 2 tonight, dinner later this week and a large dinner in the freezer. Will be leftovers for lunch for DH too. 12 servings would be quite small. I'd make this for potluck anytime. - 5/6/09


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    Very Good
    3 of 4 people found this review helpful
    This was very tasty, although a bit spicy hot for our palate. I would definitely make again using less taco seasoning (this would cut down on the sodium too) and just diced tomatoes instead of the tomatoes with chiles (not sure if they were hot or not) I also used cream of celery instead of chicken. - 4/25/09


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    Incredible!
    3 of 3 people found this review helpful
    I made this last night and absolutely loved it. I loved the flavor of the tomatoes with everything so I might add more next time. - 4/21/09


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    Very Good
    3 of 3 people found this review helpful
    This was great! I used 6-8 boneless skinless chicken strips instead of breast and it turned out great. Even the kids love this one - 4/21/09


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    Incredible!
    3 of 3 people found this review helpful
    This was very tasty & easy! I did not cook the rice first or thaw the chicken breasts and it turned out great. My only problem was that I used a slightly smaller casserole and it boiled over a little in the oven (so don't do that!). I would never be able to get 12 servings out of it though. - 4/20/09


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    Incredible!
    3 of 4 people found this review helpful
    I loved it! - 4/17/09


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    Incredible!
    2 of 2 people found this review helpful
    I made a Makeover of this recipe. I substituted quinoa for the rice in this recipe. It was FANTASTIC!
    It made a huge mess, though, since it didn't all fit in the pan. Even after taking quite a bit out before cooking, it still boiled over into my oven. I heavily recommend using a BIG casserole dish
    - 12/6/12


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    Incredible!
    2 of 2 people found this review helpful
    I made this tonight and am in love! It was amazing - I didn't have taco seasoning here so I used the Pampered Chef Chipotle Rub instead and it was sooooo great! - 3/28/11


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    2 of 2 people found this review helpful
    Somehow, this didn't cook right for me. I think it would be really good if it came out correctly though! I will have to play around with it a bit, but I will try it again sometime. - 4/26/09


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    O.K.
    2 of 14 people found this review helpful
    I will try this again. Did not have cream of chicken and used brown rice. Was horrible. But I will try it again with no subs and rate it again. - 4/24/09

    Reply from DANITHOM25 (6/4/09)
    Yeah... you try again.



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    Incredible!
    2 of 2 people found this review helpful
    Great Recipe and very easy to exchange other ingredients and add veggies!! :) - 4/21/09


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    Incredible!
    2 of 2 people found this review helpful
    This was very good and easy to make. My family of 5 loved it! The only thing that was hard for me was that I have to have things spelled out so I wasn't sure if you had to cook the rice. I didn't cook the rice so it took longer to bake but next time I'll know. Will definately make again. - 4/21/09


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    2 of 3 people found this review helpful
    I love this recipe becuase I do not have to plan to thaw my chicken breasts in the morning. Awesome! - 4/11/09


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    Incredible!
    1 of 1 people found this review helpful
    Thawed and cubed the chicken. Mixed Jasmine rice into the soup mix. Added some crunched up tortilla chips with the cheese at the end. AMAZING! Love this recipe! - 7/31/17


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    Very Good
    1 of 1 people found this review helpful
    Easy recipe and the boys polished it off! - 7/29/17


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    Very Good
    1 of 1 people found this review helpful
    Very good, with alterations from comments! -I thawed and cubed chicken. -I put half the taco seasoning in the soup mixture and tossed the chicken in the rest. -One can of water. -Used cooked rice. -Baked at 375 for 30min with foil, removed it, added cheese, and baked 30min more -Liquidy, but set aft - 7/19/17


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    Incredible!
    1 of 1 people found this review helpful
    I made this as directed but used thawed chicken instead. This is a family favorite! We love it! - 3/28/17


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    Incredible!
    1 of 1 people found this review helpful
    This recipe rocks.. nummy - 3/13/17


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    Incredible!
    1 of 1 people found this review helpful
    Delicious will make again.I cut this in half since only 2 of us. I used cream of chicken/mushroom soup. I also make my own taco seasoning. - 2/22/17


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    Incredible!
    1 of 1 people found this review helpful
    My family loves this! I use 2 cans of cream of chicken & I mix the rice to the soup mixture. - 2/17/17


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    Incredible!
    1 of 1 people found this review helpful
    I used pre-roasted shredded up chicken and the low sodium taco seasoning on Spark. Has anyone tried it with long grain rice that cooks for 20 minutes? Thanks! Update: Made tonight and oh my! Delish! Would definitely make again and again! - 2/13/17


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    Incredible!
    1 of 1 people found this review helpful
    My husband raves about this recipe. Out of this world. - 1/27/17


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    Incredible!
    1 of 1 people found this review helpful
    This was excellent!! BUT....I am super thankful for everyone's suggestions because I thawed the chicken and cut the breasts in half and put 1.25 cans of water in (instead of 2) and it was perfect!!! Thank you guys for taking the time to add info in your reviews that helped make a hit for dinner :-) - 11/30/16


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    Good
    1 of 1 people found this review helpful
    The flavor was really good, but I had to cook it about an hour longer than the directions because the chicken was raw at the end of the hour and 40 minutes. I will thaw the chicken next time prior to cooking. - 1/16/16


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    Incredible!
    1 of 1 people found this review helpful
    This recipe is awesome......prep and cook time is exactly what I look for when cooking and the fact that it is low in calories is the uberlicious🏆 - 10/5/15


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    Incredible!
    1 of 1 people found this review helpful
    Our family loved this recipe. I used the Pacific Organic Cream of Chicken condensed soup as well as the Pacific Organic Cream of Mushroom soup. This brand may be found at Ralphs/Krogers. - 8/30/15


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    Very Good
    1 of 1 people found this review helpful
    this had a good flavor but chicken was STILL not done. I will DeFINITELY thaw chicken next time and leave out one canof water..... very "soupy". - 7/18/15


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    Incredible!
    1 of 1 people found this review helpful
    This recipe was incredible. I actually cut the breasts in 1/2 first. I think I'll use basmati rice next time.
    Everyone loved this dinner!
    - 6/10/15


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    Incredible!
    1 of 1 people found this review helpful
    A keeper for sure. This was delicious. - 4/28/15


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    Incredible!
    1 of 1 people found this review helpful
    Make this all the time!!! I used recommendations and don't use frozen chicken. I stir the brown minute rice in with the soups and shred the chicken after the 1.5 hour mark. Add some smoked cheese, cook for another 10 and BAM!!! Super easy, healthy, DELICIOUS meal! Love it!!! - 4/5/15


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    1 of 1 people found this review helpful
    I make this but use cornstarch and broth white sauce instead of soup to save money. I also add sauted onions and green chilis. A handful of tortilla chips crumbled sprinkled over the top adds a little crunch. - 3/17/15


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    1 of 1 people found this review helpful
    Made it last night and it was great! Used brown rice that I pre-cooked half way and also had to add a little flour after because too much water used. - 1/20/15


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    1 of 1 people found this review helpful
    I replaced the frozed chicken for 2lbs grownd turkey. Delicious and it reduced cooking time. - 1/10/15


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    Incredible!
    1 of 1 people found this review helpful
    I've been wanting a "creamy" Mexican casserole, and this is it! Went with leftover cooked rice (so left out the water) and thawed chicken breasts, and it was ready in a hour. Thank you! - 11/15/14


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    Incredible!
    1 of 1 people found this review helpful
    Great recipe. Added frozen corn and shredded the chicken after cooking. Also cooked the rice first, used instant brown rice. Going to add chopped onions and black olives next time - 4/19/13


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    1 of 1 people found this review helpful
    Turned out great but I had to cook it a little longer because the rice did not get cooked all the way, next time I am going to remove the foil after it has cooked for an hour. Mixing the rice with the soup is also a good idea. - 1/22/13


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    Very Good
    1 of 1 people found this review helpful
    Huge hit!! Will definitely be making again.

    After baking for 1hr and 40min, I used forks to pull apart the chicken and make it more shredded than in full breasts. Then I reduced the oven heat to 200 degrees and topped the casserole with cheese. Then back in the oven uncovered for 10 more minutes
    - 1/9/13


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    Incredible!
    1 of 1 people found this review helpful
    Yum! Made this tonight and added a can of fiesta corn on the top with the beans and tomatoes. We loved it! - 8/18/12


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    Incredible!
    1 of 1 people found this review helpful
    I made this for dinner tonight and it was great! I mixed my soups, water, taco seasoning, rice, and a handful of shredded mild cheddar together before pouring it into my baking dish. I used boneless thighs.Cooked perfectly. BUT should have added salt to soup mix, felt the dish lacked seasoning. Yum! - 7/31/12


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    Very Good
    1 of 1 people found this review helpful
    Very good and very filling! I added a whole onion and bell pepper, chopped, and mixed it in with the rice and soup mix. Remove foil for last 10 minutes. My family (who are not on a diet) really liked it a lot! Definitely does not taste like diet food
    - 10/16/11


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    Very Good
    1 of 1 people found this review helpful
    Very good will make again. - 4/23/09


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    1 of 1 people found this review helpful
    Ooo! That rocks! I didn't pre-cook the rice but I tightly wrapped the dish and everything came out smooth and tasty! Thanks!!! - 4/22/09


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    Incredible!
    1 of 2 people found this review helpful
    My family was planning a cookout until I came across this awesome recipe. We tried it and in keeping with the the cookout theme, we added ketchup and mustard on top- it was very good- we are all still smiling! - 4/21/09


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    Very Good
    1 of 1 people found this review helpful
    Super easy! - 4/20/09


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    Incredible!
    1 of 1 people found this review helpful
    I tried this recipe tonight and it is so good! - 4/19/09


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    Very Good
    1 of 1 people found this review helpful
    This was a big git at our house. To reduce the sodium I didn't use the taco seasoning, instead I used garlic powder, cumin and red pepper flakes. Very good and will make again. - 4/19/09


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    Incredible!
    1 of 2 people found this review helpful
    Is the rice cooked when it goes in the casserole, or is it raw?

    ----------------------

    Made this last night, omitted the rice, and it was great. Had the chicken and soup/bean/tomatoes mixture served over salad with cilantro and green onion. Next time I'll try it with the rice.
    - 4/13/09

    Reply from DANITHOM25 (4/15/09)
    Raw



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    Very good! - 7/27/21


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    looks good - 6/4/21


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    Nice recipe - 4/10/21


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    The calories and nutrition info listed above is for 1/12 of a serving? - 1/26/21


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    Incredible!
    Everyone loved this, I used salsa instead of Rotel, because that's what I had on hand. Thanks for the recipe! - 1/1/21


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    Incredible!
    This is a keeper. It would be great for a group or a make ahead meal. It is very tasty and satisfices my Mexican food urges. - 11/6/20


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    Too many canned soups - 10/30/20


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    Nice! - 10/13/20


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    Incredible!
    I used 2 low sodium taco seasoning packets and peppers and onions. So delicious. - 9/23/20


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    Good
    OK. I used brown rice. - 9/15/20


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    Incredible!
    Super tasty. When using Brown Rice instead of Instant, you will need to cook longer. I added another 10 minutes prior to adding the cheese and kicked the oven up to 425. - 8/11/20


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    Good
    good recipe - 5/19/20


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    yummy - 4/11/20


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    An excellent recipe. Thank you to those who made suggestions as well. I will be making this again. - 2/16/20


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    Good
    good - 2/8/20


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    - 1/17/20


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    Very Good
    Thanks for sharing - 1/5/20


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    Incredible!
    This is a keeper!!! It turned out delicious! There is just the right amount of everything. - 11/17/19


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    A tasty but different way to eat chicken. - 10/15/19


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    Incredible!
    I love this Mexican chicken and rice casserole recipe! Yummy - 9/27/19


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    Incredible!
    I’m trying this tonite. It turned out great - 7/31/19


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    very good. good recipe for the taco seasoning too. thanks - 7/25/19


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    Sounds like a great recipe to make. I am looking forward to make this. - 7/17/19


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    adding ingredients to my grocery list - 7/13/19


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    Incredible!
    Great recipe - 7/13/19


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    Incredible!
    I’ve loved this recipe - 7/3/19


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    I like using my own taco seasoning. cuts down on the sodium. great recipe. - 6/25/19


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    Incredible!
    I used the remaining brown jasmine rice I had on hand and tried the taco seasoning provided by @CALIRPM...I also ditched the can version of black beans. Otherwise, I followed the recipe as list and will definitely make again. - 5/1/19


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    Incredible!
    This was really good. I used fresh Oregano & chives. . Hubby really loved it. - 4/14/19


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    Incredible!
    Very delicious, I do cook the rice about halfway before adding it. I also use brown rice. And 1/2 cup sharp cheddar cheese - 3/3/19


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    Very Good
    Very good. Next time less water would be better. I cooked the rice separate as well. I would like to try this in a slow cooker as well. - 2/1/19


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    Great - 12/18/18


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    Incredible!
    Don't let your family down... make this recipe :) - 11/9/18


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    Incredible!
    Delicious.......... - 11/6/18


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    Incredible!
    - 11/1/18


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    This looks pretty good and I want to try it after my next grocery shopping trip. - 10/15/18


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    O.K.
    It's an ok recipe. Not the greatest. - 10/9/18


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    Very Good
    Skipped the cilantro and salty taco mix, used my same spices named on the package.Yum. - 9/28/18


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    Love Mexican food. Thanks! - 9/15/18